Raspberry Filling Zoom

Raspberry Filling Recipe

Fruitful and beautiful! Our mouth-watering Raspberry Filling is a favorite in cupcake centers or between cake layers.
Makes: About 2 cups of filling.
Skill Level:

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Step 1

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Fill cupcake.

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frozen raspberries packed in sugar

1 pkg (16 ounces) frozen raspberries packed in sugar (thawed)

granulated sugar

1/3 cup granulated sugar


3 tablespoons cornstarch

lemon juice

1 teaspoon lemon juice

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Raspberry Filling is rated 4.7 out of 5 by 35.
Rated 4 out of 5 by from Tasty but slippery I made this filling for my Easter cake. It was delicious, but not thick enough to keep the layers from slipping while cutting slices.
Date published: 2016-03-29
Rated 5 out of 5 by from This is now my go-to recipe for raspberry filling! It is very delicious and simple to make. As written, the level of sweetness is just fine. However, if you're like me and like it a little sweeter, then just add a hair more sugar. I don't always strain out the seeds, but that does take some more work.
Date published: 2014-10-28
Rated 5 out of 5 by from Delicious! Rave reviews every time. Hardest part is extracting extra seeds from raspberries. Best recipe for raspberry filling!
Date published: 2014-08-30
Rated 5 out of 5 by from This filling is delicious, easy and has become my families favorite. I also have made this filling and have used almond extract instead of vanilla. Both Great!
Date published: 2014-02-13
Rated 4 out of 5 by from I've actually remade this today, and it came out too runny for a cake filling. I would recommend adding water to the 1cup mark, instead of 1 1/4 c. or increase the cornstarch amount.
Date published: 2013-07-25
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